I had the same type of outcome on one batch. I have used it twice.
The first time was on a BDSA, and I left it in the 2ndary for a couple months before bottling. This batch doesn't have any of that bready/yeasty aroma and is developing more and more of the dark fruit flavors I was hoping for as it has aged.
Then I pitched a Dubbel on part of the yeast cake from that batch. This one came out tasting great. I left it in primary for maybe 3 weeks or so (don't have my notes with me atm). But as I have gone through the batch, that yeasty aroma has increased.
I figured I had just over-pitched by pitching on the yeast cake, even though I had dumped out a good bunch of it. Maybe it just needed more time. I'm not sure.
Fermenting - Chris' Tall Ale 2.0; SSB (Signpost Sour Blonde); County Western (a dark sour) Bottled - Chris' Tall Ale; 4 small batch sour blends - 1 w/ cherries and 1 w/ peaches; Back To School Porter w/cacao & vanilla; Signpost Creek Paint Cider; Signpost Oud Bruin; Land of Pils and Honey, Imp. Saison with Clover Honey; Ad Hoc Berliner Weisse Kegged - Legacy Pale Ale